These easy wonton taco crisps are the perfect game day appetizer and I’m so excited to be partnering with Old El Paso™ to be bringing you the recipe! All opinions and content are 100% honest and my own.
There are a few foods I’ve found that most everyone likes – pizza and tacos. I’ve shared tons of pizza recipes here before so it’s about time I share one of my favorite ways to eat tacos, these easy taco wonton crisps. They’re my favorite because they combine the deliciousness of a hard shell crispy taco into one perfect appetizer bite. And because they’re super easy to make and taste good hot or at room temp, they’re perfect for eating during the big game this weekend.
There are a few foods I’ve found that most everyone likes – pizza and tacos. I’ve shared tons of pizza recipes here before so it’s about time I share one of my favorite ways to eat tacos, these easy taco wonton crisps. They’re my favorite because they combine the deliciousness of a hard shell crispy taco into one perfect appetizer bite. And because they’re super easy to make and taste good hot or at room temp, they’re perfect for eating during the big game this weekend. I picked up everything I needed for this recipe at our local Safeway. I love that they built a brand new Safeway just around the corner from my house. It literally has everything I could ever need to get ready for a party, everything from paper goods to the Old El Paso Taco Seasoning and Refried Black Beans that I used to make these taco crisps. And since it’s brand new, it’s always clean and well stocked. And for someone who kind of hates shopping, those things really matter to me!
Easy Wonton Taco Crisps
Making the taco crisps is so simple. Start off by cooking your taco meat according to the Old El Paso taco seasoning packet instructions, except replace the water with chicken broth to give it a little added flavor. The taco seasoning is the perfect way to spice up the meat and your game day app! While the taco meat is cooking, set up a little wonton stuffing station with Old El Paso refried black beans, sliced black olives, shredded Mexican blend cheese, a bowl for the taco meat, a little bowl of water with a food paintbrush, and a baking sheet lined with parchment paper.
Once your taco meat is done, add it into the bowl and start stuffing. You can do the wonton crisps one of two ways – with one wonton just folded in half into a triangle or two wontons on top of each other into a square crisp. I recommend doing the triangles if you have more people to feed and are just want to do small two-bite appetizers that people can all get a few. And the squares if you want to feed less people a more hearty appetizer. It’s completely up to you; they’re both made in the exact same way other than the folding process. Or make both and let people choose how hungry they are.
If you’re up to it, the triangles would also be super cute with a little melted white cheese on top to look like the laces of a football. I’d had every plan to do that to mine but my toddler decided that he didn’t actually want to take a nap! I’ll for sure do it when I make these again for the big game on Sunday.
To make the wonton crisps, simply add a tiny (like 1 tsp) scoop of the Old El Paso refried black beans right into the center. You can do it without if you prefer, but I love that the smooth black bean mixture adds a nice contrast to the crunch of the wonton crisp. Top the black beans with a little bit of the taco meat, some sliced olives, and finally some shredded cheese. Make sure not to fill it too much or your wontons won’t actually close.
To close the wontons, use that brush to add a little water to the edges of the inside of the wonton then if you’re doing a triangle, fold the wonton in half to create a triangle. If you’re doing a square, add another wonton on top. go around the edges of the wonton and press down to create a seal. It’s important to seal the edges or all of your filling is going to come out. And they won’t be nearly as yummy looking.
Finish it off by putting the folded wontons on a baking sheet, spray lightly with baking spray, and bake in the oven. That’s another thing I absolutely love about these – they’re baked, not fried, so you can feel better about eating the entire plate full.
Easy Wonton Taco Crisps
- 1 12 oz package of wonton wraps
- 1 lb Taco Meat
- 3/4 cup chicken broth
- 1 can sliced black olives
- 1 cup shredded Mexican blend cheese
- 1 can Old El Paso refried black beans
- Parchment paper
- Non-stick baking spray
- Cook ground meat with taco seasoning according to packet instructions except replacing water with chicken broth.
- While taco meat is cooking, set up a filling station with all of your taco fillings (other than the meat).
- Preheat oven to 400 degrees and line two baking sheets with parchment paper.
- Once taco meat is done, add about 1 tsp of refried black beans to the middle of each wonton wrap. Top with taco meat, sliced olives, and shredded cheese.
- Line the outside edge of the wonton wrap with a tiny bit of water then either fold (if you're making triangles) or top the wonton with another wrap, using your fingers to carefully seal the edges of the wonton.
- Place wonton on the parchment paper and repeat until all wontons have been filled.
- Bake at 400 degrees for six minutes then flip. Bake for another six minutes or until browned and crispy.
- Remove from oven and serve hot or at room temperature with salsa, sour cream, ketchup, or anything else you would eat with tacos.
What’s your favorite game day snack? For more great game day recipes, visit the Old El Paso Recipes page.
This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.